Introduction

This irresistible white sauce pizza combines a creamy garlic béchamel with melty cheeses and a fresh, peppery arugula topping. It’s a flavorful twist on classic pizza that’s sure to impress your family and friends.

A round pizza with a puffed, golden-brown crust that has some dark charred spots, topped with a creamy white cheese spread evenly across the base. On top of this are dollops of soft, fluffy white cheese scattered evenly, sprinkled with crushed black pepper and small green basil leaves. The pizza is placed on parchment paper over a white marbled surface, with a small cup of dark red sauce and a jar of light olive oil visible in the top right corner. The whole setting gives a fresh and rustic look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons salted butter
1 clove garlic, smashed
¼ cup all-purpose flour
2 cups whole milk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound artisan pizza dough
1 cup shredded mozzarella
½ cup shredded parmesan
½ cup ricotta
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cups arugula
¼ teaspoon red chile flakes
Additional kosher salt for seasoning

Instructions

Step 1: Melt the butter in a saucepan over medium-low heat. Add the smashed garlic clove and cook for about 30 seconds until fragrant.
Step 2: Whisk in the flour and cook for 2-3 minutes as the mixture bubbles, forming a smooth roux.
Step 3: Gradually add the milk while whisking continuously. Bring the mixture to a gentle boil, then reduce heat and keep whisking.
Step 4: Season the sauce with salt and pepper. Continue cooking until thickened, about 5 minutes, then remove from heat.
Step 5: Preheat your oven to 500°F (260°C). Place a pizza steel or stone inside and let it heat for at least 45 minutes.
Step 6: Flour a pizza peel generously. On a floured surface, flatten the dough ball into a large disk with a thick border and stretch it to about 12 inches in diameter. Transfer to the pizza peel.
Step 7: Spread the garlic béchamel sauce evenly over the dough, leaving a 1-inch border around the edge. Sprinkle half of the mozzarella and parmesan over the sauce.
Step 8: Slide the pizza onto the hot steel and bake for 5 minutes. Then broil for 2-4 minutes until the cheese melts and bubbles.
Step 9: While the pizza bakes, whisk together olive oil, balsamic vinegar, and a pinch of salt in a bowl. Add the arugula and toss to coat.
Step 10: Remove the pizza from the oven and let it cool slightly. Top with the arugula salad, sprinkle with red chile flakes, slice, and serve immediately.
Step 11: Repeat the process to make the second pizza if desired.

Tips & Variations

For a richer sauce, substitute half the milk with heavy cream.
Add cooked mushrooms or caramelized onions before baking for extra flavor.
Use fresh garlic minced finely instead of a whole clove for a stronger garlic taste.
Try kale or spinach instead of arugula for a milder green topping.
If you don’t have a pizza stone or steel, use a preheated heavy baking sheet instead.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 8-10 minutes to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

A round pizza with a thick golden-brown crust that has some darker charred spots, topped with a creamy white melted cheese base covered by several dollops of soft white ricotta cheese spread evenly across, with small green herb leaves scattered on top, and a sprinkle of black pepper over everything, all on a white marbled texture beneath it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the white sauce ahead of time?

Yes, you can make the white sauce up to a day in advance. Store it covered in the refrigerator and gently reheat, whisking to restore smoothness before using.

What type of pizza dough works best for this recipe?

Artisan pizza dough with a good gluten structure works best to achieve a chewy, crispy crust. You can use store-bought dough or make your own for best results.